Monthly Archives: March 2015

Finger Foods – Part I

There’s a new global culinary trend and it’s all about using your hands. Chefs everywhere are embracing “Finger food“ as the latest innovation to their menus.

I know you’re thinking: What is so new about finger food? We Indians have been doing this all along! But among high-fashion gastronomic circles, the new it-food is all about the texture, the visual impact and the taste.

These bite-sized delights don’t just restrict themselves to the usual appetisers, but are enticing ‘mini-meals’ in themselves that almost span the entire meal including main courses and desserts! 

Step into the social spotlight by embracing this global phenomenon of returning to a simpler form of savouring food, while these tasting sample portions leave ample room for trying new flavours and experiences!

So heres the first of many recipes in this finger food series

Chinese veg finger 

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1/2 kg carrot (peeled and grated)
1/2 kg cabbage (grated)
2 large onions (grated)
4 cloves of garlic (grated)
5 slices of bread
5 tbsp oil
1/2 teacup corn flour + 1/4 teacup for roll
1/2 teacup plain flour + 1/4 teacup for roll
11/2 tsp red chili powder
3 tsp green chili ginger paste
Salt to taste
Oil for frying


  1. Combine the carrot, cabbage and onion add a little salt 
  2. Keep it like that for 5 to 7 minute and than strain the water from it 
  3. Mix all the ingredient and make a dough
  4. With this dough make fingers approximately the size of 3″
  5. Combine 1/4 teacup of cornflour and plain flour 
  6. Roll the fingers in flour mixture 
  7. Deep fry
  8. Serve hot with oriental dip 

Note: Don’t make the dough and keep it for a long time as the cabbage releases water and the dough will become soft. If you want to prepare it before hand you should half fry the fingers and keep.


Paratha / Roti (II)

Missi Roti

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Prep Time: 10 min         Cooking Time: 20 min         Serves: 8 pieces

1/3 teacup maize flour
1/3 teacup gram flour
1/3 teacup whole wheat flour
1/3 teacup fenugreek leaves
1 tablespoon Kasuri methi
2 finely chopped green chili
1/3 teacup finely chopped onion (Avoid if you want to make Jain Paratha)
1 1/2 tablespoon of oil
Salt to taste
Flour to roll
Butter to serve


  1. Mix all the ingredients and make a soft dough
  2. Divide it into 8 equal parts and roll it into a flat round shape with a rolling pin
  3. Place it on a pan and cook both the sides well
  4. Apply butter on the roti and serve hot

Paratha / Roti (I)

First of my three part Paratha/ Roti Post …

This one is to impress your Jain friends … This scrumptious paratha has a stuffing so delicious that no matter which accompaniment you pair it up with, you’re guaranteed to be lavished with praise!

Mutter Paratha

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Prep time: 20 min           Cooking time: 20 min            Serve: 12 pieces


2 teacup mutter(roughly crushed)
1/2 teacup coriander
1/2 tea cup fresh coconut
4 tsp sugar
2 tsp chilli ginger paste
1/8 tsp limbu na phool( citric acid )
1 tbsp oil
Salt to taste

For Paratha Dough:
1 teacup wheat flour
1/2 tea cup maida
1 tbsp curd
1 tbsp milk
1 1/2 tbsp ghee
Salt to taste
Ghee or oil for making paratha


  1. Mix all the ingredient of paratha
  2. Add water and make soft dough
  3. Keep aside for 20 minute and divide it into 12 equal part
  4. Heat the oil add crushed mutter(peas), salt and sugar
  5. Saute it for 5 to 7 minute or until it looks dry
  6. Cool the mutter mixture and add the remaining ingredients of the filling
  7. Take one portion of dough, flatten a little and put a tablespoon of mutter mixture in the centre
  8. Cover the  mixture by drawing up edges towards the centre
  9. Roll the paratha with the help of little flour
  10. Heat the tava or skillet
  11. Put one paratha on it and cook it for a minute and flip it
  12. After a minute add little ghee around the edges
  13. Fry both the sides. The paratha is ready when light brown patches appear on both the sides
  14. Repeat it with other portion


  1. If you find the filling little moist add spoonful of thin poha to it
  2. If you don’t like sweet taste avoid sugar
  3. If you like you can add 1/2 tsp of Garam masala powder

Paratha / Roti (III)

Carrot and Paneer Paratha

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Prep Time: 10 min        Cooking Time: 15 min           Serves: 10 pieces 

1/2 teacup shredded carrot
1/4 teacup grated paneer
1/3 teacup finely chopped onion
2 green chili (finely chopped)
1/2 teacup whole wheat flour + flour to roll
1/2 teacup plain flour
1 tablespoon oil
Salt to taste
Ghee or oil to fry


  1. Mix all the ingredients and make a soft dough
  2. Divide the dough into 10 equal portions and roll it flat round with a rolling pin
  3. Place it on a pan and cook both the sides with ghee
  4. Serve hot with curd and pickle

Street Food

 Street-food lovers rejoice!

Bombay’s popular ‘Tawa Pulav’ gets a delightfully yummy avatar with this nourishing recipe that’ll be welcomed even on a weekend.

After all, nobody complains when their ghar-ka-khaana tastes like their favourite Pav Bhaji!

Bombay Masala Rice

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1/2 teacup of rice  (boiled after soaking in water for 1 hour. All grains should be separated)
1/3 tea cup of onion,
1/3 tea cup capsicum
1/3 tea cup tomato
1/3 tea cup coriander leaves
1 boiled potato (peeled and chopped)
1/2 tea cup boiled peas
1 green chilli (finely chopped)
2 cloves of garlic (finely chopped)
1 tsp chilli powder
1 tsp dhania powder (coriander seed powder)
1 tsp pav bhaji masala
1/2 tsp of garam masala
1/4 tsp turmeric powder
1/2 tsp cumin seed
1 tbsp of oil + 1 tbsp of ghee

1) heat the oil and ghee
2) add the cumin seeds, onions & garlic and sauté it for a minute
3) add the capsicum and sauté it for minute
4) add the tomato and sauté it until it soften
5) add the potato, peas and all other spices and sauté it for minute
6) add the rice and mix well
7) sprinkle the coriander leaves
8) serve hot with papad and pickle